TURKEY CUTLETS WITH FRIED RAVIOLI

Turkey Cutlets with Fried Ravioli image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 21

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Ingredients

12 to 14-ounce package fresh ravioli filled with cheese, spinach or mushroom and cheese
Salt
1 cup cornmeal, eyeball it
1/4 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 teaspoon nutmeg, freshly grated or ground
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons butter
1 1/3 pounds turkey cutlets, available in packaged poultry case
2 tablespoons fresh rosemary leaves, chopped, the yield of a few sprigs, stripped
Coarse black pepper
Fresh bay leaves, 1 for each cutlet or small dried bay leaves
2 lemons, zested and juiced
1 cup dry white wine or dry vermouth
Cooked rapine, recipe follows
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small onion, chopped
1/4 cup golden raisins, a couple of handfuls
1 1/2 pounds fresh rapini, broccoli rabe, trimmed and coarsely chopped
Salt
1(14-ounce) can chicken broth or 2 cups water

Steps:

Place a large pot of water to boil over high heat. Add a healthy dose of salt to boiling water to season it. Add ravioli and cook to package directions for al dente. Pour cornmeal onto a plate and combine with grated cheese, then season with nutmeg and black pepper. Heat a medium nonstick skillet over moderate heat and add 1 tablespoon oil and 1 tablespoon butter. Drain ravioli. Dust hot, cooked ravioli with cornmeal. Add coated ravioli to the skillet and brown on both sides, 3 or 4 minutes total.
While pasta is working, preheat a large skillet for cutlets over medium to medium high heat. Season turkey cutlets with chopped rosemary, salt and pepper. Choose small fresh or dried bay leaves or halve large leaves with kitchen scissors. Press a small bay leaf or 1/2 leaf into each turkey cutlet. Add 2 tablespoons extra-virgin olive oil to the pan; 2 turns around the pan in a slow stream. Turn cutlets over as you set them into the pan so that the bay leaf faces down. Cook the cutlets in a single layer, working in 2 batches if necessary. Saute the cutlets 4 or 5 minutes on each side. Transfer to a warm plate. Add the lemon zest and juice to the pan and deglaze the pan with wine or vermouth, pulling up any pan drippings with a whisk. Add remaining tablespoon butter to the pan, whisk it in and pour the pan sauce down over the cutlets. Serve the cutlets along side the fried ravioli with cooked rapini or a green tossed salad.
Heat a deep skillet over medium heat. Add oil and onions and cook 3 minutes. Add raisins, rapini and season with salt. Add broth or water. Bring liquid to a bubble, then reduce heat to simmer and cover the pan. Cook rapini 12 minutes or until tender and no longer bitter. Remove lid and allow liquid to reduce by 1/2, 2 or 3 minutes. Transfer cooked rapini and plumped raisins to a serving dish.
Yield: 4 servings
Preparation time: 10 minutes
Cooking time: 18 minutes
Ease of preparation: easy